By Mary Ellen Psaltis
It’s the season of giving thanks. My azaleas appreciate the rain after such a dry summer. My cat appreciates that the gas fireplace now kicks on in the early mornings. I want to be grateful for everything. There is no time like right now to reflect on the good. That does not mean everything is happy or perfect, but it means your attitude has a lot to do with the way your life looks.
This article is meant to encourage you to keep Thanksgiving a joy rather than a burden. Here are a few ideas to direct you to ease in the kitchen and to keep unwanted pounds at bay. You can experiment with the premises that healthy eating is an easy choice. You might even have a few extra hands around. Use them.
Cranberries
Cranberries grow where we live – the moist northwest. The fresh ones are larger, juicier and sweeter than the ones in the prepackaged bags. The big berries are picked out for juice because their high sugar content decreases their shelf life. You can cash in on this by buying fresh berries found at Ralph’s Thriftway and the Olympia Farmers Market.
My family loves cranberry sauce, but one sad day I realized most cans were sweetened with high fructose corn syrup, which is a “just say no” product in my house. I was delighted to learn that making homemade cranberry sauce took only a few more minutes than opening a can.
Here’s a recipe from Ocean Spray:
1-cup sugar
1-cup water
1 – 12 ounce package of fresh or frozen cranberries (of course you can use fresh)
Directions:
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.
Makes 2 1/4 cups. PER SERVING (2 Tablespoons): Calories 51(3%DV), Fat 0grams, Pot. 14mg(<1%DV), Total Carb. 13grams(4%DV), Dietary Fiber <1gram(3%DV), Sugars 11grams, Vitamin C 2mg(3%DV), Dietary Exchange: Fruit 1
Substitution Idea: Use orange juice instead of water.
Cranberries and Apples
My family also loves applesauce. Homemade used to bog me down by peeling all the apples (there went a lot of the nutrition…) and then spending a lot of time standing by the stove to make sure the batch didn’t scald. It was easy to find sauce without sugar in the store – sometimes I did that. Then I pulled out my crockpot.
Now it’s as easy as cutting the apples into chunky eighths. I cut out the inner core and put the pieces (with skins) to overflowing in the crockpot. Cover, turn on and let it cook. Eventually I get out my potato masher and squish everything into a puree. Then I cook it some more. The skin all but disintegrates.
Lately I have been adding a cup of cranberries into the mix. It adds a little color and a tangy zing. You can add cinnamon or other fall spices. You can add sweetener if you must, but taste it first. Many apples are surprisingly sweet.
Another apple idea
Chop apples (without cores but with skins), mix with whole cranberries and bake in a pie dish under cover for at least an hour at 350 degrees. You want the piece soft but intact. This combination makes a fine dessert, alone, topped with lightly toasted pecans or walnuts, stirred into yogurt or spooned over ice cream.
More apples and cranberries
Whether you stuff your turkey with cornbread, oysters or onions and celery, everyone has their own idea of perfection. I like my dressing moist but not soggy. Adding a handful of finely chopped apple and a little applesauce are helpful and you can reduce the amount of butter (if you like.) The grocery store has bags of stuffing ready for your own additions: nuts, an egg or two, mushrooms, giblets, parsley, or dried fruit. Maybe this year you will take a gamble and switch up your traditional recipe.
Squash/Pumpkins:
Roast any variety of squash or pumpkin for making soup or bake in slices and serve topped with cinnamon. You can add some brown sugar or maple syrup, but many varieties are surprisingly sweet and don’t need any additional sugar.
Roasting vegetables:
Place on roasting sheets (I like to use a baking stone), spritz with olive oil and bake at 400 degrees for an hour or so, depending on the thickness of your vegetables.
Wine: No Need to Whine
Ralph’s Beer and Wine Manager Rob Backman is a fountain of information when you want to add spirits to your menu. He is continually on the search for “quality wine and at great prices.” As an independent, locally owned grocery store, Backman has the latitude and expertise to bring in wines that you won’t find at other retailers. It’s worth being on their email notification list.
His recommendation for Thanksgiving – a Chateau Saint Michelle gewürztraminer. With their “year to year quality,” you will find a pleasing wine at a pleasing price. Remember that sweeter wines are eminently suited for holiday events – before, after and even during meals.
Here are a few items you can pick up at Bayview or Ralph’s Thriftway that could easy your seasonal festivities:
Bread: A loaf of locally baked bread from The San Francisco Street Bakery or Blue Heron Bakery.
Cheese
Egg Nog
Coffee
Crackers
Hot Items (already cooked)
Sushi
Fresh bouquet or blooming plants
And, yes – Both Bayview and Ralph’s Thriftway will be open on Thanksgiving Day for those last minute ingredients.
Thanksgiving is a season of friends, food and fun. You don’t have to cook everything or do everything yourself. Enjoy your family and friends. And if you don’t even have time to chop apples for your crock-pot – then just slice one with a knife and serve with aged cheddar.
Eat Well – Be Well.
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Olympia, WA 98506
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Olympia, WA 98506
